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Sauces and Condiments


Los Angeles Times

Farid Zadi is finishing off a tagine of lamb shanks braised with nuts and apricots in spicy tomato sauce, the crown of a meal that includes four Algerian salads and the flaky filo snacks called brik. As he skims the ... Read more

Total time: 35 minutes | Makes 1 1/2 cups
  • 3 to 4 dried cascabel chiles
  • 3 to 4 dried guajillo chiles
  • 15 to 20 dried japones chiles
  • 2 red bell peppers
  • 4 sun-dried tomatoes
  • 1 clove garlic
  • Olive oil
  • Salt and pepper

Step 1Soak the cascabel, guajillo and japones chiles in warm water until softened. Roast the bell peppers over a burner flame or under the broiler, turning them until evenly charred on all sides and soft, about 7 to 10 minutes. Cover them in plastic wrap until cool, then peel and seed. Remove the seeds from the chiles and tomatoes.

Step 2Place the cascabel, guajillo and japones chiles, bell peppers, tomatoes and garlic in a food processor. Puree, adding olive oil as needed for a smooth texture, about 6 tablespoons. The result should be a thick paste. Add salt and pepper to taste.

Note: From Farid Zadi.


Polish white borscht
Polish white borscht

Lime and black pepper cookies
Lime and black pepper cookies

Caramel corn
Caramel corn

Guisado de nopales (stewed cactus paddles)
Guisado de nopales (stewed cactus paddles)

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